Party Pitcher Bloody Mary’s

A spicy cocktail to make ahead for a party, to serve with brunch or as a recovery drink for the morning after the party!!! Cheers!

Summer is here FINALLY! You wonder why I’m so happy?? Did you know that on June 26th, in some parts of the Island of Newfoundland, it snowed!!! Yes, you read that right, it snowed!! But god bless us all, it seems like summer is here now….25 degrees and sunny today! Knock on wood…..

So with summmer, a nice cold cocktail is always on the menu. My husband and I love love love Bloody Mary’s! Coming from Newfoundland, we always had Ceasars, which I am not a fan off ~ I remember the first time I had a Bloody Mary was at the lounge in the Newark Airport ~ it was love at first taste. So here is a recipe for Party Pitcher Bloody Mary’s ~ Mix up all the ingredients (except the vodka) and keep them in a pitcher in the refrigerator. When you’re ready, just fill a drink glass with ice, add some vodka, then add your chilled mix, garnish as desired and serve.

These Party Pitcher Bloody Mary’s have quite a zing to them according to my husband and I have to agree. If you like a less spicy cocktail, just cut down on the pickle juice, hot sauce and horseradish or add more to make them super spicy!

I used a 1 oz shot glass to measure my vodka because I’m anal like that and measure everything!!! But you can just eyeball it if you like.

Cheers to sunny days, ice cold beverages, tan lines, and flip flops!

Party Pitcher Bloody Mary's

  • Servings: 4 - 8
  • Difficulty: Easy
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A spicy make ahead cocktail to keep in your refrigerator for a party, for brunch, or the morning after the party!


  • 4 cups tomato juice (I used Blue Menu 8 Vegetable juice ~ low sodium)
  • 1/2 cup lime juice, freshly squeezed
  • 4 tsp juice from a bottle of pickled jalapeno slices
  • 1 TBSP worcestershire sauce
  • 2 tsp hot pepper sauce (I used Tabasco)
  • 1/4 tsp celelery salt
  • 1/4 tsp ground pepper
  • 2 tsp creamy horseradish
  • 1 cup vodka (I used Titos)

Optional garnishes on a skewer ~ diced spicy cheese, slice of bacon, celery stick, lime wedges, jalapeno slices


Mix tomato juice, lime juice, pickle juice, worcestershire sauce, hot pepper sauce, celery salt, pepper and horseradish in a pitcher. Stir with a wooden spoon to combine.

Put in refrigerator to chill. When ready to serve, fill a drink glass with ice, add shot glass of vodka, add cocktail mix. Stir, garnish as desired and serve.

Note: This is nice and spicy ~ cut down on pickle juice, hot sauce and horseradish if you prefer a less spicy cocktail. You can easily double this recipe to make 8 servings ~ just double all ingredients 🙂 You can also switch out the vodka for tequila to make a Bloody Maria instead of a Bloody Mary! Cheers!

Loving this Life Living “Around the Bay” ~ DD

original recipe from Taste of Home

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Iced Caffe Latte with Cinnamon Syrup


Summer has FINALLY arrived in Newfoundland! We are hitting mid to high 20s with loads of humidity so that calls for a nice cold drink ~ think “Iced Caffe Latte with Cinnamon Syrup”.   We’ll wait until after 5pm to add the alcohol to make it a special iced coffee! wink wink

How often to to stop at a coffee shop and buy an iced coffee? Those drinks are full of sugar so how about a simple recipe you can make at home and you control how much sugar you add and what ingredients are in it!  Makes sense to me 🙂 You don’t have to feel guilty about sipping this “Iced Caffe Latte” and it’s so good! Great coffee flavor with a hint of cinnamon….you’ll be that person slurping on the straw to get every last drop!


Keep a jug in the fridge or make it portable and put it in a thermos, pour over some ice, garnish with some whip cream, add an extra sprinkle of cinnamon on top and YUM!

Iced Caffe Latte with Cinnamon Syrup

  • Servings: 4 Servings
  • Difficulty: Easy
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“A simple iced coffee made with cinnamon syrup that is great for hot afternoons sitting on the patio ~ Grab a book, find a nice shaded spot outside, put your feet up and enjoy your latte ~ REFRESHING and DELICIOUS!”


4 shots espresso, cold
or 1 cup cold strong coffee
¼ cup cinnamon syrup, adjust to your personal taste (recipe below for syrup)
1 1/3 cups milk (whole, skim, or 2%)
Crushed ice

Cinnamon Syrup (makes 1 cup)
1 cup sugar
½ cup water
4 cinnamon sticks


To Make Cinnamon Syrup:

In small sauce pan combine sugar, water and cinnamon sticks. Bring to a boil, reduce heat and simmer for 5 minutes, until sugar is dissolved. Take pan off the heat and let cool completely before using in recipe. Store extra syrup in the refrigerator.

To Make Iced Caffe Latte:

Combine the espresso, cinnamon syrup and milk in a small pitcher. Fill 4 large glasses with crushed ice. Pour latte mixture over crushed ice. Garnish with whip cream and cinnamon, if desired. Serve immediately.

NOTE: You can make the syrup earlier in the day or the day before to cool off to use in the recipe. You will have Cinnamon Syrup leftover, depending on how much you use in the recipe, to make another batch of Lattes or just make a single cup and add desired amount to your drink. The Cinnamon Syrup will keep for a week in the refrigerator. If it crystalizes on the bottom, just pop the sealed contained in some hot water to melt the crystals. 

Recipe from Giada’s Kitchen Cookbook

Loving this Life Living “Around the Bay” ~ DD

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